Ingredients: 4 cups Indian borage (Doddapatre) – cleaned and washed,1/2 cup Curd (Dahi / Yogurt),1 tablespoon Cumin seeds (Jeera),1/2 teaspoon Whole Black Peppercorns,1/4 cup Dessicated Coconut,Salt – to taste,2 tablespoons Ghee
Time in minutes: 30 Servings: 2 Course: Side Dish Diet: Vegetarian
Instructions: To begin making the Doddapatre Tambuli, first thoroughly wash the doddapatre leaves and wipe them dry between kitchen towels.Then place a kadai on the heat. Heat a tablespoon of ghee in it, and add the doddapatre leaves to the ghee. Sauce them gently on a medium heat until they change colour and sweat. continue to saute until all the water they release has evaporated. The leaves will change colour and reduce to half the quantity.Take them out of the kadai and transfer them into a mixer and set the jar aside.In the same kadai, dry roast jeera and black pepper corns till the jeera turns dark in colour and aromatic. Add these roasted spices also into the mixer jar.Add coconut, salt to the mixer too and grind it using half the quantity of yogurt, until it is a smooth paste.Transfer the paste into a serving bowl. Top it up with the remaining yogurt and whisk until it is smoothly combined.Place a tadka ladle on the heat and melt some ghee in it. When the ghee is warm, add the cumin seeds, allow them crackle, and pour the tempering over the tambuli.Mix well and serve child along with Steamed Rice.